Dunnfc
Senior Member
All meats sourced from my nearby farm shop, Dews Meadow Farm. Wantage
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Dunnfc
Senior Member
Well that was an excellent afternoon all. What a wonderful day!
Left overs on the side to nibble at, the tandoori chicken was amazing! Bought some Greek flatbreads (like naans) and knocked up some tzatIki , mixed with the fresh salad and toasted the naans on the bbq! Proper kebab!
Left overs on the side to nibble at, the tandoori chicken was amazing! Bought some Greek flatbreads (like naans) and knocked up some tzatIki , mixed with the fresh salad and toasted the naans on the bbq! Proper kebab!
Barmitzvah Boy
Global winner of the 2021 Christmas Quiz 👊🤩🤩
I had a lovely brisket from Wallbank’s Farm on Alum Scar Lane in Samlesbury. Beautiful 
davebirch
Senior Member
26-28c, sunny that's nice and comfortable, we've got min10c to a max of 17c today, which feels cold here, the wind adds a chill factor as well.
BBQ's, we tend to go for wagyu steaks. about 50ml (2 inches) thick, and about as big as two hands together.
Sprinkle salt on both sides and place on a plate in the fridge and leave for 10- 15 days. The salt dries out the blood but leaves all the flavor in the meat. This is "aged" beef
Place over high heat on the barbie for a minute each side, then turn the heat down to an absolute minimum.
Using a meat thermometer regularly, bring the heat up slowly till the temp reads about 60c (for rare) or 70 c for well done. turn regularly.
Then turn up the heat to high for about a minute each side. You should end up with a slightly crispy outer.
A few years back we were visiting the west Australian wine area around Margaret River and we called into one the the vineyards (Leeuwin Estate) for lunch. They served up a 45 day aged steak for me, tremendous wines, as well.
BBQ's, we tend to go for wagyu steaks. about 50ml (2 inches) thick, and about as big as two hands together.
Sprinkle salt on both sides and place on a plate in the fridge and leave for 10- 15 days. The salt dries out the blood but leaves all the flavor in the meat. This is "aged" beef
Place over high heat on the barbie for a minute each side, then turn the heat down to an absolute minimum.
Using a meat thermometer regularly, bring the heat up slowly till the temp reads about 60c (for rare) or 70 c for well done. turn regularly.
Then turn up the heat to high for about a minute each side. You should end up with a slightly crispy outer.
A few years back we were visiting the west Australian wine area around Margaret River and we called into one the the vineyards (Leeuwin Estate) for lunch. They served up a 45 day aged steak for me, tremendous wines, as well.
davebirch
Senior Member
Check out this website:
www.seriouseats.com
and this book:
The Food Lab by J Kenji Lopez-Alt
The Food Lab
The Food Lab unravels the mysteries of home cooking through science with J. Kenji López-Alt.
and this book:
The Food Lab by J Kenji Lopez-Alt
I think I'd be ok with proper wagyu and probably the coarse grained Belgian Blue too but after that I'd struggle to identify which breed of cattle a steak or joint came from.
I do find it hilarious that despite the uk having fields and cattle markets full of limousin, Simmental, Charolais, Hereford etc crosses sourced from the predominantly Holstein dairy herds in this country that people still fall for the old Aberdeen Angus bollocks peddled by restaurants and eateries. I'd say very few butchers could ever hope to identify a cut of beef from the above animals, even fewer chefs and not one housewife in a million! Aberdeen Angus is the most blatant lie in the food world although the 'organic' probably comes in a close second! Both are just off peddled lies and convenient routes to profit. Even funnier and more ridiculous should the breed be named on burgers, sausages, pies or more accurately products containing mince! Remember the horse meat scandal of a few years ago where all the major retailers, supermarkets and fast food chains were forced by dna science to 'open up' and admit to the widespread use of cheap horse meat in their manufactured products? If people can't tell they are eating a damned horse burger for example then why on earth do they insist on buying Aberdeen Angus or whatever? I recall a small one man band horse abattoir in Yorkshire being prosecuted in the courts whilst not one major retailer found themselves in the dock for their criminal deception!
The best and cheapest beef in my experience comes from Holstein bulls and oddly enough Jersey bulls both of which are dairy breeds and are becoming ever scarcer since the science of 'sexed semen' became so widely used. As far as the beef breeds go then a Hereford cross is as good as you'll get imo. It mostly depends on its age and the length of time that it's been aged for.
I do find it hilarious that despite the uk having fields and cattle markets full of limousin, Simmental, Charolais, Hereford etc crosses sourced from the predominantly Holstein dairy herds in this country that people still fall for the old Aberdeen Angus bollocks peddled by restaurants and eateries. I'd say very few butchers could ever hope to identify a cut of beef from the above animals, even fewer chefs and not one housewife in a million! Aberdeen Angus is the most blatant lie in the food world although the 'organic' probably comes in a close second! Both are just off peddled lies and convenient routes to profit. Even funnier and more ridiculous should the breed be named on burgers, sausages, pies or more accurately products containing mince! Remember the horse meat scandal of a few years ago where all the major retailers, supermarkets and fast food chains were forced by dna science to 'open up' and admit to the widespread use of cheap horse meat in their manufactured products? If people can't tell they are eating a damned horse burger for example then why on earth do they insist on buying Aberdeen Angus or whatever? I recall a small one man band horse abattoir in Yorkshire being prosecuted in the courts whilst not one major retailer found themselves in the dock for their criminal deception!
The best and cheapest beef in my experience comes from Holstein bulls and oddly enough Jersey bulls both of which are dairy breeds and are becoming ever scarcer since the science of 'sexed semen' became so widely used. As far as the beef breeds go then a Hereford cross is as good as you'll get imo. It mostly depends on its age and the length of time that it's been aged for.
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Barmitzvah Boy
Global winner of the 2021 Christmas Quiz 👊🤩🤩
I prefer a Dexter myself. The rib joints are lovely.
Pure Dexters are probably only identifiable by the size of the cut. Also I don't think the wallbanks have any pure dexters.
As I said Dave Wagyu and BB being the only ones that I could probably identify. Neither of them in mince or manufactured meat products. Also 'proper' Japanese wagyu is produced fastidiously and is very different to the wagyu cuts we get here. Furthermore it is prohibitively expensive.
Dunnfc
Senior Member
I went to the first dates C4 restaurant a couple of years back honestly the Herefordshire beef was to die for! I still don’t think I’ve ever come across anything as good.
That said wagyu is graded is it not? Price being a factor a kilo can be anywhere between 50 quid to a 400 quid or more!
Anyone ever tried argentine?
That said wagyu is graded is it not? Price being a factor a kilo can be anywhere between 50 quid to a 400 quid or more!
Anyone ever tried argentine?
Tzatsiki is so easy peasy to make yet such an effective accompaniment for a bbq, pretty healthy too! I love it.
Barmitzvah Boy
Global winner of the 2021 Christmas Quiz 👊🤩🤩
